Dessert

Christmas Kitchen Sink Cookies Recipe

Byanna orden January 9, 2026January 9, 2026

Introduction

These Christmas Kitchen Sink Cookies are a festive treat packed with a delightful mix of flavors and textures. Loaded with chocolate chips, pretzels, colorful candies, coconut, and nuts, they’re perfect for holiday gatherings or a cozy winter snack.

A white bowl filled with two layers of thick, soft Christmas cookies, light brown in color with an uneven, slightly bumpy texture. Each cookie is decorated with colorful red, green, and white candy-coated chocolates and bits of chopped nuts scattered unevenly throughout the dough. A few more cookies lie on a white marbled surface around the bowl, mixing red, green, and white candies with some chocolate chunks visible. A deep red cloth is placed beside the bowl on the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup chopped pretzels
1/2 cup red and green chocolate candies (like M&Ms)
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
Step 5: Fold in the chocolate chips, chopped pretzels, red and green candies, shredded coconut, and walnuts if using, until evenly distributed throughout the dough.
Step 6: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden.
Step 7: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Tips & Variations

For a nut-free version, omit the walnuts or substitute with sunflower seeds for added crunch.
Try swapping the shredded coconut for white chocolate chips for extra sweetness.
If you prefer chewier cookies, slightly underbake by a minute or two and let them cool on the pan.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze the cookies in a sealed bag for up to three months. Reheat briefly in a microwave or oven to enjoy the soft texture.

How to Serve

A white bowl is filled with a stack of chewy cookies that have a light golden brown color. These cookies are studded with colorful candy pieces in green, red, white, and yellow, along with chunks of nuts and chocolate, giving a textured and festive look. Around the bowl, more cookies lie scattered on a white marbled surface, and some colorful candies are spread nearby. A red cloth is placed near the bowl adding a warm contrast to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe or omit it to avoid making the cookies too salty.

Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough, tightly covered, for up to 24 hours before baking. This can actually enhance the flavor and texture of the cookies.